Seasoning, or proving a pan gives a relatively nonstick surface to pans that do not have a nonstick coating. The easiest method is to wash and dry the pan thoroughly and then put it on a high heat with 1 tablespoon of salt and 1 tablespoon of oil. Heat it until the oil is smoking, then wipe the pan clean with a large wad of crumpled kitchen paper towels, using any remaining salt as an abrasive. When the pan is clean, it is seasoned.

A wok is greatly improved by this treatment and may need to be seasoned again if food begins to stick. If possible, use an omelette pan only for omelettes, a crepe pan only for crepes and pancakes, and you should season the pans everytime you use them.

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